Yamarita, also known as “Dundun Oniyeri” was one of my best meals from TFC (Tastee Fried Chicken) back then in Nigeria. Made from flour coated boiled Yam, this meal was an absolute delight! Came across the recipe a while back and regretted not being in the know earlier as this would have saved me money spent binging on it back then. Yamarita is an incredibly easy meal to prepare, even you will be shocked to find out just how easy it is.
I enjoy Yamarita with my much loved Shrimp and Mushroom Sauce or with Ata Dindin; Fried Stew. I already have a published recipe for Ata Dindin, here’s the link to the recipe….
Now, let’s get started.
1/2 Tuber of medium Yam cut into rectangular pieces
1 Cup Plain Flour
Cooking Oil (enough quantity to deep fry the yam)
1 Teaspoon Cayenne/Atagungun
1 Bouillon cube
1/2 Teaspoon Curry Powder
1 Teaspoon Aromat Seasoning or other seasonings of your choice.
1 Teaspoon Garlic Powder (Optional)
Salt to taste
Get your ingredients ready….
Wash the yam thoroughly, place in a small pot add water to cover the yam, add just a little bit of salt and boil on medium heat for 10 minutes…Boil till its tender but still very firm, remember you’re still going to fry the yam to complete the cooking process. Drain the water afterwards and leave to cool.
On a flat plate, combine the flour, pepper, bouillon cube, curry powder and other spices and set aside.
Break the egg into a flat plate, add salt to taste and set aside, you can also add a bit of seasoning.
Dip each yam into the egg mixture…
This step isn’t necessary but if you like an extra bit of crunchiness, then you can do this. This step also helps the flour stick to the yam better.
When that’s done, place each yam into the flour mixture, coat the yam chunks with the flour mixture ensuring each yam is well covered. When you’re done coating the yam, set them on a flat plate. Then dip each flour coated yam into the egg mixture, ensure the egg mixture covers the yam as much as possible…
Ignore the mess….:D
Now add the cooking oil into a hollow pan, set it on low-medium heat, when the oil heats up, dip each flour and egg coated yam into the oil and fry on all sides till slightly brown.
And that’s it, your Yamarita is ready!
Shrimp and Mushroom Sauce Ingredients:
1/2 Cup of Raw or Cooked Shrimps
1 Cup blended Pepper Mix (mix should consist of bell peppers(Tatashe), Tomatoes, Scotch bonnet (Rodo)
3 Tablespoons Cooking Oil
2 Garlic Cloves Minced
1 Small Onion Sliced
1 Stalk spring Onions, sliced…
1 Bouillon Cube (I’m using Knorr Chicken)
Salt to Taste
Shrimp and Mushroom Sauce Method:
Place a saucepan on a hob on medium heat, add the cooking oil. When its hot, add the garlic, sauté till fragrant, , then add the onion, sauté till translucent…
Now, add the blended pepper, bouillon cube and salt to taste, fry for 6-8 minutes, stirring occasionally to avoid burning…
When its fried, you’ll know when oil floats to the top, add 1/2 cup of stock and continue to fry for another minute then add the chopped spring onions….
Add the Shrimps and mushrooms, continue to cook for 2-3 minutes if using cooked shrimps and 5-7 minutes if using raw shrimps…let this cook till the
Your Shrimp and Mushroom sauce is ready..
Remember the Ata Dindin I mentioned earlier, here it is…. do click HERE for the recipe…